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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Plum Sauce

Paired with shrimp toast in this book, but can also be used as a glaze for roasting meats, or in a sauté pan for shrimp to be served over rice.


1 cup plum preserves or plum jam
2 Tbsp rice wine vinegar
1 Tbsp onion, minced
1 tsp honey
1 tsp fresh ginger, minced
½ minced garlic, teaspoon
½ tsp jalapeño, minced
1 /2 tsp crushed red pepper flakes


In a small saucepan, bring all ingredients to a boil. Reduce heat and simmer, stirring often, until preserves are melted (approximately 5 minutes). Remove from heat.

Let cool to room temperature before serving.

Sauce will keep refrigerated in an airtight container for up to 1 week.

Yield: 1 ½ cup

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